Vegetarian Dinners

Vegetarian Curried Noodles

The majority of the meals we eat are vegetarian. On the 1st of February 2017, I stopped eating meat, as did my daughter. She’d been thinking strongly about becoming vegetarian. That day was the first day for her, she hasn’t looked back. I was never a massive meat eater but in complete honesty, I initially stopped eating meat in an effort to support my daughter. One year later, I still haven’t eaten any and I don’t miss it. While she is vegetarian, I am not, I do eat fish occasionally.

This dish is one that came along by accident, my girl loves noodles. Actually, most of us do! This was created with the remnants of a batch cooking afternoon. It took a couple of attempts to get it just how we like it, but here it is. Served with some warm Naan Bread to mop up any leftover sauce, it is delicious.



1 Onion, finely chopped
3 Garlic cloves, minced/grated
A good piece of Ginger, grated
3 Tsp Curry Powder*
1Tsp Chilli Powder
1Tsp Garam Masala
1Tsp Paprika
2 Carrots, topped, tailed & diced**
1 Red Pepper, diced
1 Courgette, diced
1 Tbsp Tomato Puree
1 Can Coconut Milk
1 Can Tomatoes
1/2 Tbsp Maple Syrup***
1 Can Chickpeas
100-150g Noodles of your choice

*Combine all of the spices together and set aside.

**I don’t peel the carrots, I wash them, top & tail, finely dice them and parboil them whilst I prepare the rest of the ingredients, thus ensuring they are cooked through when the dish is done.

***A teaspoon of sugar is fine if you don’t have Maple Syrup, the sweetener is to take any bitterness away from the tomatoes.


  1. Heat a large saucepan and add one tablespoon of water. To this add the onion, garlic, ginger and cook until the onion has softened.
  2. Add the spice mix and stir for a couple of seconds, this smells delicious! If you find it is sticking, just add a little water.
  3. Next, put in the vegetables, give them a good mix in, then add the tomato puree and stir again. It may not look overly appetising at this stage but the next step will transform the dish.
  4. Add the coconut milk, tin of tomatoes and sweetener. Give the mixture a good stir, then add the chickpeas.
  5. Leave the pot to come to the boil and as it simmers prepare the noodles. I normally do these separately, add them to a bowl, cover with hot water and when they are soft, strain them and add them to the curry.
  6. Simmer for 10 minutes before serving.

The sauce freezes really well, so I often prepare it when my vegetables are freshly bought. After stage 4, let the sauce cool before putting it into a container suitable for the freezer. Later in the week, you just need to prepare the noodles as the sauce reheats and there you go, dinner in 20 minutes.


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